Crispy Parmesan Frico Trout Salad with Roasted Veggies and Garlic Bread

This isn’t your average side salad-it’s a full dinner experience. We start with a base of tender massaged kale, then pile on roasted Brussels sprouts and sweet potato, crunchy apple slices, chewy dried cranberries and a creamy honey Dijon dressing. The star of the show? A crispy Parmesan frico (cheese wafer) that adds a delightful crunch, plus perfectly cooked rainbow trout and warm garlic ciabatta on the side.

It’s a balanced meal that feels hearty yet light, perfect for a weeknight dinner that’s a little bit special. The combination of textures and flavors-sweet, savory, tangy and salty-will have you coming back for more.

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Ingredients

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

1 unit CiabattaView ingredient guideLike ingredientDislike ingredient

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

8 ounce Brussels SproutsView ingredient guideLike ingredientDislike ingredient

4.5 ounce Honey Dijon DressingView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

10 ounce Rainbow TroutView ingredient guideLike ingredientDislike ingredient

1 ounce Dried CranberriesView ingredient guideLike ingredientDislike ingredient

0.5 unit AppleView ingredient guideLike ingredientDislike ingredient

1 unit Purple Sweet PotatoView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven racks to top and middle positions and preheat to 425°F. Wash and dry produce. Trim Brussels sprouts and halve or quarter lengthwise depending on size. Peel and dice sweet potato into ½-inch pieces. Peel and mince or grate garlic. Halve ciabatta lengthwise. Remove and discard large stems from kale; chop into bite-size pieces. Halve and core apple; thinly slice one half (use whole apple for 4 servings).
2. In a large bowl, toss Brussels sprouts and sweet potato with a large drizzle of oil, Fry Seasoning, salt and pepper. Spread out across a baking sheet. (Keep bowl handy for step 5.) Roast on top rack until veggies are browned and tender, 20-25 minutes. Let cool at least 5 minutes.
3. Once veggies are almost done, place 2 tablespoons butter (4 tablespoons for 4 servings) in a small microwave-safe bowl. Microwave until melted, 30 seconds. Stir in garlic to taste, then brush onto cut sides of ciabatta. Season with salt and pepper. Place ciabatta, cut sides up, on one side of a second baking sheet.
4. Lightly oil opposite side of sheet from ciabatta; evenly sprinkle Parmesan into two 3-inch-wide circles (four circles for 4 servings) on sheet. Toast on middle rack until ciabatta and frico are golden brown and crisp, 6-8 minutes. Check often to prevent burning. Let frico cool on sheet until crispy, then transfer to a paper-towel-lined plate.
5. Meanwhile, place kale in the bowl used for veggies. Add a drizzle of olive oil; lightly season with salt. Using your hands, massage kale until leaves are tender, 30-60 seconds. Add sliced apple, cranberries and ¾ of the roasted veggies (save the rest for serving) to bowl; toss with honey Dijon dressing to taste. Season with salt and pepper.
6. Halve garlic ciabatta on a diagonal. Break frico into bite-size pieces. Divide salad between plates or shallow bowls. Garnish with remaining roasted veggies and frico. Serve with garlic ciabatta on the side.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, you can substitute rainbow trout with salmon or another firm white fish. Adjust cooking time as needed.

How do I store leftovers?

Store salad components separately: keep the dressing, frico and garlic bread in airtight containers. Assemble just before serving.

Can I make this salad ahead of time?

You can roast the veggies and make the frico ahead. Massage the kale and toss with dressing just before serving to keep it crisp.